Chinese Hot Pot Of Beef And Vegetables

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4 teaspoons vegetable oil, divided

1 1/2 pounds beef stew meat, cut into 1-inch pieces

1/2 cup chopped green onions

2 tablespoons minced peeled fresh ginger

1 teaspoon aniseed, crushed

4 garlic cloves, minced

1 (14 1/4-ounce) can low-salt beef broth

2 3/4 cups water

1/4 cup low-sodium soy sauce

1 tablespoon brown sugar

3 tablespoons dry sherry

2 to 3 teaspoons chile paste with garlic

2 (3-inch) cinnamon sticks

2 cups (1-inch) cubed peeled turnips (about 3/4 pound)

1 1/2 cups baby carrots

1 tablespoon water

2 teaspoons cornstarch

8 cups fresh spinach (about 1/2 pound)

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